place the sea bass fillets onto a chopping board and, using a sharp knife, score the skin, at 1cm/½in intervals. Heat a frying pan until hot, add the olive oil and the sea bass fillets ...

This recipe ... pan to colour slightly and warm through. Place the broccoli on a serving plate with the bagna cauda. Top with the hazelnut pesto, Parmesan and smoked anchovy. Add the sea bass ...